Zucchini Banana Bread
User Reviews
5
Zucchini Banana Bread
Description
This Zucchini Banana Bread starts with grating zucchini and squeezing out excess moisture before mixing dry ingredients—flour, cinnamon, baking soda, baking powder, and salt. Wet ingredients include mashed overripe banana, sugar, oil, sour cream, eggs, and vanilla. Combining wet and dry gently prevents overmixing, ensuring tenderness.
The grated zucchini disperses through the batter, adding moisture and subtle earthiness, which pairs with the sweetness of banana and cinnamon warmth. Baking for about an hour in a prepared loaf pan results in a golden crust and moist interior.
Optional mix-ins like pecans or chocolate chips add contrast to the soft crumb. Serving it sliced works well for breakfast, brunch, or a light dessert.
The bread stores well at room temperature and refrigerates for a week or freezes for months, making it a practical make-ahead option. Flavors deepen after resting a day or two.
Ingredients
- 1 large zucchini
- 2 cups, all-purpose flour spooned and leveled
- 1 1/2 tsp. ground cinnamon
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 2 banana over ripe, approx. 1 cup mashed
- 1 cup granulated sugar
- 1/2 cup canola oil
- 1/4 heaping cup sour cream room temperature
- 2 large egg room temperature
- 1 Tbsp. vanilla extract
- 1/2 cup pecans or chocolate chips, optional
Brown butter frosting
- 5 Tbsp. unsalted butter cut into 1 Tbsp. pieces
- 3/4 - 1 cup powdered sugar sifted
- 1 tsp. vanilla bean paste
- 2 Tbsp. milk or heavy cream
- salt pinch
Instructions
For the banana bread:
- Preheat the oven to 350°F and grease/flour a 9x5 inch a light colored aluminum loaf pan or line with parchment.
- Grate the zucchini on small holes on a box grater. (No need to peel the zucchini), squeeze out the excess water, and then set aside. You should have ~1 cup zucchini once water has been squeezed out.
- Whisk together the flour, cinnamon, baking soda, baking powder, and salt in a large mixing bowl.
- In another medium sized bowl, mash the banana. Then whisk in the sugar, oil, sour cream, eggs, and vanilla.
- Add the wet into the dry ingredients and fold to combine a few times.
- Then add the zucchini, being sure to break apart any clumps so there is no chunks of zucchini in the bread. (Add any other mix-ins here in this step too).
- Stir just until combined, careful not to over mix.
- Pour into prepared loaf pan and spread evenly.
- Bake for ~60-65 minutes or until toothpick inserted in middle comes out clean.
- Allow to cool in a loaf pan for ~20 minutes then invert on a wire rack to cool completely.
For the frosting
- Brown the butter: In a stainless steel skillet over medium heat, melt the butter. Swirl the pan occasionally to help the butter melt evenly. The butter will begin to foam, and then the foam will begin to subside and you’ll start to see tiny specks at the bottom of the pan, stir with a heat resistant spatula or wooden spoon and constantly stir and scrape so milk solids that are browning don’t stick. (These are what give brown butter it’s yummy flavor.) As soon as the butter turns chestnut brown and omits a nutty aroma, remove the pan from the heat and scrape the brown butter and all of the delish brown bits into a heat proof bowl. It’s important to remove to a bowl immediately so the residual heat from the pan doesn’t burn the butter.
- Cool for ~10 minutes.
- Add the powdered sugar, vanilla bean paste, milk or cream, and salt, whisking to combine. Taste and adjust frosting as needed, adding more powdered sugar if you feel it's too thin, more heavy cream (or milk) if too thick.
- Spread over cooled bread, slice and enjoyyyyy!
Notes
- Store the bread covered at room temperature for a few days or refrigerated up to one week.
- Freeze portions without frosting for up to 2-3 months, wrapping well to prevent freezer burn.
- The bread’s flavor improves after resting 1-2 days, allowing the ingredients to meld.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10slices
Amount Per Serving
Calories 366 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 366kcal | 18% |
| Carbohydrates | 57g | 19% |
| Protein | 7g | 14% |
| Fat | 19g | 29% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 53mg | 18% |
| Sodium | 277mg | 12% |
| Potassium | 161mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 30g | 60% |
| Vitamin A | 310IU | 6% |
| Vitamin C | 6mg | 7% |
| Calcium | 46mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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